I have a sage plant that has survived two moves, and much neglect, and is still thriving! It is my twelve year old son's favorite plant. He often heads straight for it when he goes outside, and likes to rub the leaves between his fingers to release the scent of it, and then pop a few leaves into his mouth and chew them up!
We have a nice variation on your stuffing recipe that our family really enjoys. Omit the celery from the stuffing, and add chopped granny smith apples. Brown pork chops quickly in a little oil in a pan, then lay them on top of the uncooked stuffing in a 9 x 13 pan. Sprinkle with either chopped fresh sage, or dry rubbed sage. Cover with foil and bake for 20 minutes. Remove foil and bake another 10-20 minutes, till chops are cooked through, depending on the thickness of your chops. My husband prefers the inch thick America-cut chop, so I cover for 35 minutes, then uncover for 15 to allow the surface of the stuffing to dry and crisp a little. The sage and apple are wonderful together, and the chops pick up so much flavor from being cooked with the stuffing!